Fettuccini Carbonara Recipe

Bring water to a boil

Place 4 liters (about 1 gallon) of water in a large pot and bring to a rolling boil. Add 2 tablespoons kosher salt once boiling.

Cook pasta

Add 12 oz dried fettuccine to the boiling water and cook until al dente, following package time minus 1 minute (typically 9–11 minutes). Stir occasionally to prevent sticking.

Reserve pasta water

Before draining, scoop and set aside 1 to 1 1/2 cups of the starchy pasta cooking water. Drain the pasta and set aside; do not rinse.

Prepare egg-cheese mixture

In a medium bowl, whisk together 4 whole eggs and 2 egg yolks until smooth. Add 1 cup finely grated Pecorino Romano and 1/4 cup grated Parmesan (if using). Season with 2 teaspoons freshly ground black pepper. Whisk until combined and set beside the stove.

Temper eggs (optional but recommended)

To reduce risk of scrambling, when pasta is nearly ready, add 2–3 tablespoons of hot reserved pasta water into the egg-cheese mixture while whisking constantly to gently raise the temperature of the eggs.

Cook pancetta

While the pasta cooks, heat a large sauté pan over medium heat. Add 1 teaspoon olive oil and 8 oz diced pancetta (or guanciale). Cook, stirring occasionally, until the fat renders and the meat is crisp and golden, about 6–8 minutes.

Aromatics

If using garlic, add a smashed clove to the pan for the last 1–2 minutes of cooking to flavor the fat. Remove and discard the garlic clove before combining with pasta.

Lower heat

Reduce heat to low so the pan is warm but not hot (no active bubbling) when the egg mixture and pasta are added—this prevents the eggs from scrambling.

Combine pasta and pancetta

Add the hot, drained fettuccine directly to the warm pancetta pan. Toss to coat the pasta in the rendered fat for 30–60 seconds so the noodles pick up flavor.

Add egg-cheese mixture

Remove the pan from direct heat. Pour the tempered egg-cheese mixture over the pasta and quickly toss or stir vigorously with tongs or a spoon so the eggs emulsify into a creamy sauce rather than scrambling.

Adjust texture with pasta water

If the sauce seems too thick or clings excessively, add reserved pasta water, a few tablespoons at a time, tossing after each addition, until you reach a silky, coat-the-noodles consistency. Use up to the reserved 1 cup as needed.

Season & rest

Taste and add more freshly ground black pepper if desired. You generally should not need additional salt because Pecorino and pancetta are salty; adjust carefully.

Serve

Divide among 4 plates. Garnish with chopped parsley (optional) and additional grated Pecorino or Parmesan to taste. Serve immediately.